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Indian Cookery, Cooking Courses

Namaste, Indian Cooking Course
Welcome

Aloo Gobi

Alookisabzi
Baigan Bharta
Bhature

Butter Paneer Masala

Cocunut Chutney
Daal Fry
Daal Makhani
Dahi Bhalla
Dahikichutney
Dosa
Hari Chutney
Idli
Imlikichutney
Karhi Paneer
Malai Kofta
Naan
Navratan Daal
Navratan Korma
Pakoras
Palak Paneer
Pav bhajji
Pindi Channa
Rajma
Sambhar
Sambhar Daal
Samosa
Stuffed Capsicum
White Gravy
Aloo Gobi
Alookisabzi
Baigan Bharta
Bhature
Butter Paneer Masala
Cocunut Chutney
Daal Fry
Daal Makhani
Dahi Bhalla
Dahikichutney
Dosa
Hari Chutney
Idli
Imlikichutney
Karhi Paneer
Malai Kofta
Naan
Navratan Daal
Navratan Korma
Pakoras
Palak Paneer
Pav Bhajji
Pindi Channa
Rajma
Sambhar
Sambhar Daal
Samosa
Stuffed Capsicum
White Gravy
Aloo Gobi
Alookisabzi
Baigan Bharta
Bhature
Butter Paneer Masala
Cocunut Chutney
Daal Fry
Daal Makhani
Dahi Bhalla
Dahikichutney
Dosa
Hari Chutney
Idli
Imlikichutney
Karhi Paneer
Malai Kofta
Naan
Navratan Daal
Navratan Korma
Pakoras
Palak Paneer


Indian Cookery Courses - Learn Indian Cooking in Jaipur (India)
(Indian cooking classes in Jaipur, learn cooking Indian Food, Indian Cuisine classes, Indian Cookery demonstration, Ayurveda Cooking Classes, Indian Video Cooking Classes , Online Indian Recipes, North Indian Recipes, South Indian Recipes, Rajasthani recipes, Indian Sweets, Garam Masala secrets)

Indo Cooking Classes for Foreigners (High Quality Crash Course & day classes - Since year 2000)

Indo Cooking classes are most suitable for our individual and groups from other foreign countries. The classes are designed for non Indian nationals to enable them to cook Indian food in their own kitchen back home.
The cooking lessons are designed and explained in such a way that you would not need any special utensils or will have to invest large hours for preparation.

The Goal of the cooking classes is to teach you basics of Indian cooking in a simplified way so that you can use the cooking skills very often at home.

The Indo cooking classes include numerous demonstrations and teaching of various basic and famous Indian Dishes.
There is Question – Answers session during the course and you are encouraged to ask questions and cook the food with the help of your cooking instructor.

The minimum duration of the course is one day and longer courses for one week or more are available. For those who have special interest in Indian cooking we have a longer cooking courses up to two months of duration.

During the cooking classes you will be taught to cook different Indian dishes with the appropriate use of typical Indian spices as they are used in a typical Indian Kitchen.

Below are some general details of the nature of our cooking crash course (Day Class) for foreigners:

The classes will take place from 10.30 till 14.00. (Monday to Friday) In one day class you will be taught many vegetarian dishes as well as sweet / Snack / Chutney (sause) etc.

 Our Services includes:

  • Cost of all the Ingredients, Vegetables, Spices

  • Fee of cooking instructor, cooking literature

  • Visit of local Spice and Vegetable Market (if desired)

 

For those who are unable to come to India we also offer online Cooking Lessons

Please send us an email  or call me (Suman) at 0091 9784356686 to know the charges for different Options we offer.

 

We look forward to welcome you into the tastes of Indian Spices at Indo Cooking Classes by Suman at Jaipur !


Indo Cooking classes - Details of longer Indian Cooking Courses for Foreigners at Jaipur (Rajasthan - India)

Indo Cooking classes are most suitable for individual and groups.  Our Indian Cooking  classes are designed for non Indian nationals who wish to learn the original Indian cooking. We offer to stay at the cooking Teacher home during the cooking course. The aim of these classes remain to enable beginners to cook on their own using the basic spices available in their home country. Professionals are given help to polish their already existing knowledge and there are guided into the depth of Indian spices and cooking secrets. The ancient cooking secrets are revealed so enrich your real Indian cooking experience.  Our cooking classes include numerous demonstration and teaching of the Indian cooking as well as many Question – Answers sessions during the course with our Expert cooking Instructor.
There is a minimum one day course and maximum for two months. Most common among our Students are one day or one week courses which can be taken individually as well as in a group if you intend to bring some more people with you. 
During our classes your will be taught to cook different Indian dishes with the appropriate use of typical Indian spices as they are used normally in an Indian Kitchen. You will be
taken care by a female Professional Indian cook  who has had many years of teaching experience. Most of our Course Participants are able to cook after the course independently in their own
in their home coutnry

Below is the general information on about the cooking course offered by us. If you still find any of question unanswered please let us know and we would get back to you. We offer cooking courses for individuals and groups in the city of Jaipur (Jaipur is capital of Rajasthan (India) and is around 250 kms. away from Delhi or Agra (Taj Mahal). If you are traveling only for learning the Indian cooking you can travel any time and the classes can be organized. However we recommend to check if the wished dates are available with us as during the high seasons our private one to one cooking classes may be booked very well in advance

You may find below information about our cooking classes useful:

  • We offer one day crash course (4 hours) as well as demonstration of Indian cooking.

  • We  also offer five days course (with the one week accommodation option) to one month course (can be extended for any time duration) at the homely kitchen of a cooking teacher where you will be taught the basic as well as few North Indian dishes. The choice of the dishes to be learned can be decided with mutual understanding with the cooking Instructor (the time period or duration can be extended if we have the dates available).

  • The classes will take place from 09.30 till 12.30  (five days a week, Saturday , Sundays no classes).

  • There will be a Lunch with the Teacher after the cooking classes – the time during the lunch can be used for question – answers sessions

  • There is also an option of staying with the cooking teacher (subject to availability of the accommodation on the tiven dates (the accommdation would be with a private  toilet and bath of your own - a sample accommodation can be viewed here: http://www.indovacations.net/english/payingguest.htm

  • The cost of the cooking classes with the stay at the cooking teacher differ according to low and high season and as per the availabilty of the accommdation type Please send us an email  with the dates you wish to take your individual Indian cooking classes to get more information on this.

If you decide for longer stay with the cooking teacher - the cooking classs package will include:

  • Cost of all the Ingredients, Vegetables, Spices

  • Fee of Cooking instructor, cooking literature

  • Accommodation (You will be provided your own air conditioned room and a private bath)

  • access to wifi internet, TV in your room

  • Laundry facility once a week

  •  All meals, tea, coffee etc. in the premises

Jaipur International is  the nearest airport to the cooking school and we / our Driver will pick you up from the Airport and drive you to the host family. We can also get you picked up from the Delhi international Airport During the half free days we can plan for you a tour itinerary at reasonable cost which would include some sightseeing point in and around Jaipur. Should you be interested in touring further into Rajasthan or India we can extend your tour itinerary. There are some of Rajasthan tour available on our website at: http://www.rajasthanvisit.com/
For those who are unable to travel to India to learn Indian cooking we also offer courses through live online video teaching.
Here are some of the sample pictures of the House where we offer the accommodation during the cooking classes.  Currently we are offering Indian cookery classes in Jaipur, the capital city of Rajasthan (270 kms from Delhi). Should you be interested we recommend you to make the bookings well in advance to avoid the accommodation problem. You may also have a look at the references from many different countries.
The cost of the Classes may vary according to the chosen time and would be subject of availabilty of our expert native cook. Please send us an e mail and we would get back to you with further cooking classes details. 

Our Location:
Plot no. 312, 313 A (Pushpawali Nursery Premises), Valmiki Marg, Raja Park, Jaipur (Rajasthan), INDIA
Contact Person: Ms. Suman (Mobile: 0091 9784356686)
email:suman.minglani@gmail.com

 

Popular Indian Recipes

North Indian Vegetarian Recipes || South Indian Vegetarian Recipes Rajasthani Vegetarian Recipes||
Indian Non Vegetarian Recipes

New !
For those who are unable to travel to India to learn Indian cooking we also offer courses through live online video teaching where you are taught via Skype or Yahoo through a web Camera by am expert native teacher.  Should you be interested in this options we would be glad to send you further details. Please e mail us your dates.

Why learn Indian cooking ?

Indian Food has been rated by most of the cultures as one of the best food available. Especially for vegetarians the travel to India is half worth to enjoy the India food only with its rich varieties. Indian restaurants have been flourishing in the capitals of the world and thus, Indian cuisine is no longer a mystery. In UK, Indian curry is the third most popular dish among the Britishers. Among the Japanese, the curry rice is relished quite a lot and it is the second most popular dish according to a recent survey. UK has more than 1000 Indian restaurants and USA, Canada and Japan have over 100 restaurants each. India attracts over 3 million foreign visitors every year for an average stay of one month. The Indian Cuisine is also gaining more popularity due to the rich taste, exotic flavor and healthy preparation. Indian cuisine has a very good taste which is designed not only to satisfy the taste buds but also the human psychology. The Indian cuisine is easy to prepare, tasty and can be prepared in less time. Spices are the main part of the Indian cooking and their quantity and proportion varies with the geographical boundaries. Spices are freshly grounded and added in many different combinations. Some of the spices which are commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other spices which are added for some fragrance are cardamom, clove, cinnamon and star aniseed.

 

 

There are various techniques of Indian cooking. Some of these techniques are Baghar or Tadka (Instant seasoning or Tempering), Balchao (Pickling), Bhunao (Curry), Dhuanaar (Smoke Seasoning), Dum (Steaming), Handi, Kadhai, Talna (Frying), Tandoori and Tawa. Tandoori cooking is a north Indian specialty and famous all over the world. Tandoori chicken, Naan, Tandoori Roti, Tandoori Kebabs are some of the famous Tandoori dishes.

The Indian cuisine can be divided into two main cuisines, North Indian and South Indian Cuisine. A typical North Indian meal consists of Chappatis, parantha or pooris (unleavened flat breads), dals, curries that are mild and made in ghee, vegetables seasoned with yogurt or pomegranate powder, green vegetables like spinach and green mustard cooked with paneer, north Indian pickles, fresh tomato, mint, cilantro chutneys and yogurt raitas. North Indian desserts and sweets are made of milk, paneer, lentil flour and wheat flour combined with dried nuts and garnished with a thin sheet of pure silver. Nimbu Pani (lemon drink), Lassi (iced buttermilk) are popular drinks of the North. Hot and sweet cardamom milk is very common before going to bed. North Indian Cuisine can be further divided into different categories according to states and tastes. These categories are Kashmiri, Punjabi, Rajasthani, Garhwal, Pahari, Uttar Pradesh, Awadh and Lucknow.

 
 

Popular Indian Recipes

                 North Indian Vegetarian Recipes || South Indian Vegetarian Recipes || Rajasthani Vegetarian Recipes ||
Indian Non Vegetarian Recipes

 

Individual Cookery Classes in India - Students and Cooking Instructor

Medicinal value of Indian Spices

It is quite interesting to note that most of the Indian spices have a medicinal value. The most commonly used spices and herbs in Indian cooking are asafoetida, cardamom, clove, cinnamon, coriander, garlic, ginger, turmeric and aniseed. Turmeric, Ginger and Cardamom are the most commonly used herbs as they have digestive properties. Turmeric gives the dish a pleasant yellow natural colour and helps to preserve the food. Coriander seeds are supposed to have a cooling effect on the body of a person. Saffron, the most expensive spice, creates a nice flavour and fragrance with just a little quantity. Mustard, cinnamon, nutmeg, pepper, cloves, poppy and caraway seeds are some other spices used in Indian dishes. In India, Masala is commonly used which is a blend of various spices and it is either in a dry or a liquid paste. Garam Masala is a blend of fragrant spices which include cinnamon, cloves, cumin seeds, mace, coriander seeds, nutmeg, and black pepper. It can stored and kept for future use. Nowadays, Garam Masalas are conveniently available in packets in any grocery.

 

 

Indian dishes known as curries

Indian cuisine has a lot of variety to offer. Indian food can be broadly divided into four different regions corresponding to Delhi for the North, Bombay for the West, Madras for the South and Calcutta for the East. Many varieties of curry-dishes are made in different parts of India, each of which has its own distinct flavour. For the Indians, curry encompasses a whole class of dishes. There are numerous curries which are prepared with meat, fish, chicken, vegetables and on occasions, fruits. The only common factor in all the curries is that they all contain freshly ground spices, including turmeric, and have a ‘gravy’. The Cooking medium is is pure ghee (clarified butter). Other vegetable fats are now more commonly used as the cooking medium.


Besides the preparation, its presentation of food is also important to Indians. Traditionally, Indian food is served either on a well washed large banana leaf or in a thali which is a large plate made of brass, steel or silver. Porcelain plates are also used commonly by Indian people. On the thali, several katoris (little bowls) are placed to hold small helpings of each dish. A typical meal may consist of a meat or fish dish, two vegetable dishes, dal, yoghurt and a sweet dish of kheer or halwa, pickles, chutneys, papads, etc.

Indian Cusine, Food of India

Indian  Breads (Roti - Nan - Parantha - Puri)

Indian  Breads ( Roti - Nan - Paratha - Puri)

India offers a vast variety of breads. Unlike in the West, these breads are the main food in the Indian meals. Chappatis and nans are cooked in an oven or tandoor. Thin and small chappatis are made on an iron griddle placed on gas or fire. The most common bread is the chappati. Basically, the chappati is just flour and water dough rolled very thin and cooked like a pancake on slow heat. These are hot and fresh. Some breads like puris are fried in deep fat and paranthas are pan fried with a little fat, preferably ghee. These are quite soft and delicious. Indians also make paranthas stuffed with potatoes or other vegetables which are complete meals and are eaten along with plain yoghurt and pickle. Puris are made from the same basic dough rolled out thin and round with a wooden roller and deep-friend in clarified butter or vegetable fat.

 
 

   North Indian Food

Bread is more commonly eaten than rice. The omnipresent chappati is the common man’s dish. Nan is kind of a luxury and is preferred eaten with tandoori food. Another variety of rich bread is parantha which is prepared of wheat flour and is relished by almost everyone. Since most of the Indian restaurants abroad serve Tandoori food, the foreigners are more familiar with it. Tandoori chicken or mutton is a barbecued food which is spiced and marinated in yoghurt. Tandoori chicken with a nan, green salad and a dessert is a dish which the tourists cannot resist. Tandoori food is not very spicy and is very similar to western cooking. In Delhi, many varieties  of meat kababs are available like the Boti Kabab, Reshmi Kabab, Pasinda Kabab. The other delicacies of the Northern Indian cuisine are biryani which is a dish made of rice, saffron and marinated lamb or chicken. Pulao is a slightly less complicated version of biryani. There is another exciting version – sweet pulao made with rice, coconut, almonds, mangoes and papayas.

North Indian Food

Besides tandoori food, the other choices available are Rogan Josh, lamb curry, Kofta, Korma or Do-Piaza. Do Piaza is made with lots of onions, Korma is particularly rich and Koftas are curry along with small balls of meat. The large Koftas have a stuffing of boiled eggs. North Indian meal is also accompanied with dal (lentil soup). For the vegetarian lovers, this cuisine offers several dishes like Panner,  Sag Paneer (cheese with spinach), Bharta, a delicious vegetable made from egg plant and several other dishes combining cauliflower, potatoes and other similar vegetables. The dessert mainly includes kheer, firni (pudding) or halwa. Since Kashmiri food has also been influenced by Mughlai food, so there are many varieties of meat dishes especially lamb dishes, and is spicier as compared to other typical North Indian dishes.

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Kashmiri Cuisine

The most famous form of the Kashmiri cuisine is Wazwan. Wazwan is the traditional 24-course banquet with many ways of cooking and varieties of meat - some in curry, some dry, and of various sizes. These are carefully cooked by the master chef, Vasta Waza, and his retinue of wazas. The meal is served on a large metal plate called the trami. The rice is served in a mound in the center. There is an earthen pot which is filled with freshly made yogurt and chutney. The meal began with a ritual washing of hands at a basin called the tash-t-nari, which is taken around by attendants. Seven dishes are a must for these occasions which are Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and Gushtaba.

 

Punjabi Cuisine

The most famous dish of Punjab is the Sarson ka saag, which originated from Punjab. This dish of green mustard is simmered and slow cooked over coals along with rajma, kali dal or lentils. This dish is served with unleavened bread of cornmeal or wheat and a dollop of butter or with steamed basmati rice.

 

Rajasthani Cuisine

The major ingredient of the Rajasthani or Marwari dishes is the Gram flour or Besan. The gram flour is used to make some of the delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra and corn are used all over the state in the preparation of Rabdi, Khichdi and Rotis. Some of the famous sweets and desserts of Rajasthan are Laddoos, Malpuas, Jalebies, Rasgullas, Mishri Mawa, Mawa Kachori, Sohan Halwa and Mawa or milk cake.

 

Uttar Pradesh Cuisine

Most families in Uttar Pradesh eat vegetarian food. The most famous sweets which are found in the cities of Uttar Pradesh are jalebies, sweetmeats, variety of 'kachoris' and pethas. The Awadh style of cooking is famous all over the world for its tender meat dishes and excellent sweets. Lucknow is known all over the India for its biryanis and different meat preparations. Nihari and naan, a mutton dish served for breakfast is one of the dishes that should be tasted to be believed.

 

Food from Bengal

In Bengal, food is quite plain and rice is the staple diet. Most, Bengalis prefer fresh water fish and fortunately there is an abundance of it in many homes in rural Bengal which have their own fish ponds. Mustard seeds and mustard  oil are generally used as the cooking medium for the various fish dishes. Bekdi, a special fish of Bengal, specially lends itself to Western style of cooking. If Bengali’s first love is fish, then the second is sweets. Special and typical sweet that come from Bengal are Misti Doi which is the sweetened yoghurt, Sandesh and Rasgullas, made in different ways from cottage cheese.  Bengali cuisine is unique in India where plain yoghurt is missing in its menu. Traditionally, no sweets are made at home and are always bought from the confectioner.

 

 South Indian Food

South India Food,  South India Fiesta

South Indians eat a lot of rice and their curry is as rich as in North India, but it is spicier. Their vegetarian food provides a lot of variety, especially the Brahmin food which is different from the non-Brahmin food. Tamarind, chillies and coconut is grown in abundance in the south. A typical meal in the South consists of sambhar, rasam (a thin lentil soup), some vegetable preparations which are often cooked with grated coconut and yoghurt and eaten with boiled rice. Sambhar, the staple dish of South Indians, is made with a combination of arhar, yellow lentil, tamarind, spices and vegetables.

However, the most popular dishes are dosas and idlis whose popularity spreads throughout the country. These dishes are served with Sambhar and coconut chutney. Dosas are fried pancakes, whereas idlis are more like teamed dumplings and are made with a mixture of ground fermented rice.

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Food Culture in West India

The food  available in Mumbai varies from the food in the rest of the country. This is perhaps due to the presence of small but influential communities of Parsis, Sindhis, Goans and Khoja Muslims. A few years ago, Goa was occupied by the Portuguese and hence the Portuguese influence is present in its cuisine. One of Goa’s best known dishes is Vindaloo, chicken pork or fish cooked with spices and vinegar. Unlike other Indians, Goans eat a lot of pork. The fresh sausages and seafood have a special taste. The Boras and the Khojas also have their own style of cooking. The Sindhis, prepare a different cuisine which is more often meat-based. The majority of Maharashtrians and Gujaratis, the original natives of this region, are vegetarians. They have mastered the art of vegetarian cooking.

Food Culture in West India

 

 Sweet Dishes (Pakwan)

Indian Sweet Dishes (Pakwan)

India is a country of sweets and each region of India has its own specialties. Most Indian sweets are made by boiling down milk to remove the moisture. It is called khoa. When butter, sugar and many other flavours are added, then these take the form of barfi, malai, kheer, rasgulla, gulabjamun and sandesh. The various regional recipes have different forms of rice puddings, milk puddings, vegetable and fruits dipped in sweet syrup etc. Combinations of all these offer hundreds of varieties of sweet dishes. These desserts can be decorated with raisins, almonds, and pistachio etc.

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 Paan (Betel nut)

Paan is generally eaten by people after having their food. Paan is a betel leaf wrapped around a variety of ingredients. Every paan-seller has his special recipe to make. There are as numerous styles of  preparing paan in India. The paan made of betel leaf is the most popular and has some digestive properties.

 

Popular Indian Recipes

North Indian Vegetarian Recipes || South Indian Vegetarian Recipes
Rajasthani Vegetarian Recipes || Indian Non Vegetarian Recipes


Indian Food Cooking Classes in Jaipur, India - Images Gallery

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 This page contains information about Indian cooking classes in Jaipur in Rajasthan (India), learn cooking Indian Food, Indian Cuisine classes, Indian Cookery demonstration, Ayurveda Cooking Classes, Indian Video Cooking Classes , Online Indian Recipes, North Indian Recipes, South Indian Recipes, Rajasthani recipes, Indian Sweets, Garam Masala secrets.

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